Almost everything at this husband and wife-run restaurant is "so local, it comes from the same address." The hot-sauce jelly beans in the pork loin kamatsu salad provide the dish with a good amount of heat, according to Guy. Locals also enjoy the huge braised-beef panini made with fresh baked bread.
This trip, Guy's going for surf and turf between the slices. In Vancouver, British Columbia, a food truck shuckin' and frying oysters for a po' boy and topping crispy fries with a mean seafood chowder. In Detroit, the 18,000 foot joint giving savory brisket a beer batter bath and a place on a fresh panini. And in Chicago, the Italian market scratch making meats for the meatball hero and the crispy porchetta sandwich.
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